Savoryroastrub Recipes

SAVORY STUFFED CREPES

Steps:

• Make It
• Heat oven to 350°F. Melt 3 Tbsp. butter. Add to whole eggs and milk in large bowl; whisk until blended. Add flour, 2 Tbsp. sugar and salt; mix well.
• Heat 8-inch heavy skillet sprayed with cooking spray on medium-high heat. Add 1/4 cup batter; immediately tilt skillet to evenly cover bottom with batter. Cook 1 to 2 min. or until bottom is lightly browned; turn. Cook 20 sec. Transfer crepe to plate. Repeat with remaining batter to make a total of 8 crepes.
• Cook and stir mushrooms in 1 Tbsp. of the remaining butter in large skillet 3 to 5 min. or until tender. Add remaining butter and egg whites; cook 3 to 5 min. or until eggs are set, stirring occasionally.
• Top crepes with cheese, mushrooms, scrambled eggs and onions; fold in half. Place in 13x9-inch baking dish.
• Bake 5 min. or until cheese is melted.

SAVORY STUFFED CREPES

Steps:

• Heat oven to 350 degrees F.
• Melt 3 Tbsp. butter. Add to whole eggs and milk in large bowl; whisk until blended. Add flour, 2 Tbsp. sugar and salt; mix well.
• Heat 8-inch heavy skillet sprayed with cooking spray on medium-high heat. Add 1/4 cup batter; immediately tilt skillet to evenly cover bottom with batter. Cook 1 to 2 min. or until bottom is lightly browned; turn. Cook 20 sec. Transfer crepe to plate. Repeat with remaining batter to make a total of 8 crepes.
• Cook and stir mushrooms in 1 Tbsp. of the remaining butter in large skillet 3 to 5 min. or until tender. Add remaining butter and egg whites; cook 3 to 5 min. or until eggs are set, stirring occasionally.
• Top crepes with cheese, mushrooms, scrambled eggs and onions; fold in half. Place in 13x9-inch baking dish.
• Bake 5 min. or until cheese is melted.

SAVORY CREPES

Steps:

• Whisk together the flour, eggs, 1/2 cup milk, salt and pepper in a large bowl. Continue whisking until you have a smooth batter. Add the remaining cup of milk and stir well to combine. Cover the bowl and place it in the refrigerator to chill the batter for at least 30 minutes or several hours.
• Melt the butter in a small saucepan over medium heat. Just before you are ready to make the crepes, whisk in the melted butter. The batter should be the consistency of heavy cream; if it is too thick, add milk slowly while whisking constantly until it is the right texture.
• Heat a 9-inch non-stick skillet or crepe pan over medium heat. Melt a teaspoon of butter in the pan or spray with vegetable spray and heat the pan until a drop of water "dances" across the surface.
• Using a ladle or a measuring cup with a lip, pour about 1/4 to 1/3 cup of the batter into the pan. Hold the pan with 1 hand and pour the batter in with the other. Swirl the pan while pouring so that the batter covers the pan thinly and evenly for each crepe. Pour off any excess batter. Try not to leave any holes. After the first few crepes you will know exactly how much batter your pan will hold.
• Cook the crepe over medium-high heat until the edges turn brown, about 15 seconds. Flip the crepe using a small spatula and your fingers. Cook on the second side for another 10 to 15 seconds. The second side will not be as evenly browned as the first side. Remove the pan from the heat and invert it over a warm plate to stack the crepes. Keep warm until ready to use. Continue making crepes with remaining batter, adjusting the heat as needed.
• If not using immediately, place a square of waxed paper between each 1, place in a resealable plastic bag and store in the refrigerator. Crepes can be refrigerated for up to 2 days or frozen for several months. Reheat uncovered in a low oven (250 degrees) for 15 minutes or until warm. Fill with your favorite filling.

SAVORY STEAK RUB

Steps:

• Combine all and rub into about 4 steaks.
• Great for grilling or broiling.

SAVORY BEEF OR PORK ROAST RUB

Steps:

• Combine all seasonings together in a bowl.
• Rub over meat.
• Cover meat and refrigerate for 24-48 hours.